Yumpkin Pie

If you would like to try a lighter verision of traditional pumpkin pie, this is pie is for you! Yumpkin Pie gives you all the pumpkin flavor only with a fluffier texture. Perfect when you are already full from Thanksgiving dinner but can not do without dessert.

You have options with the crust. Traditional flour crust is always good but it seems that the pecan crust option really makes the pumpkin flavor pop. Continue reading for the ingredients and directions for making Yumpkin Pie.

Pan: You will need two 8 inch pie plates or one 9 inch pie plate.

Ingredients:

Layer 1: Crust2 store bought pie crusts at room temperature

orMake your own "pecan" pie crust!:1 cup self rising flour1/3 cup butter 1/2 cup chopped pecans (Save a few for the top of the pie!)

Step 1: Mix flour, butter, & 1/2 cup pecan. Press into a sprayed pie pan. Bake at 350 for 15 minutes. Then let cool. Or, just get the bought pie crusts out of the fridge... (Either way, it will be good!)

Step 2: Blend cream cheese and powdered sugar. Once crust is cooled, spread a thin layer of the whipped topping over the pie crust.